Yield: 1 servings
|1 kilograms||Fish fillets; (choose fine-fleshed|
|; white fish that is|
|; not too thick such|
|; as Mirror Dory,|
|; John Dory, Morwong|
|; or Whiting)|
|4 tablespoons||Plain flour|
|2 larges||Or 3 small eggs; beaten|
|1||200 g pkt Japanese-style breadcrumbs; (see note)|
|Vegetable oil for deep-frying|
|2||Cloves garlic; crushed|
|2||Chillies; finely chopped|
|1 tablespoon||Thai Fish Sauce|
|2 tablespoons||Fresh lemon juice|
THAI DIPPING SAUCE
Skin the fish fillets if necessary and, if there are any fine bones, remove with tweezers. Cut fish into long, thin strips. Season with a little salt then toss in plain flour then beaten egg, then crumbs, tossing lightly to coat evenly.
To prepare ahead, put fish into a shallow baking dish in layers, separated by baking paper, then refrigerate until needed. When ready to cook, deep-fry briefly in batches for a minute or two until the crumbs are golden and fish is cooked. Serve immediately with a Thai Dipping Sauce (or alternatively with home-made Tartare Sauce).
Note. Japanese breadcrumbs are light flakes of dry bread which create a lovely light crust that's especially good with prawns or with fish.
Available from Japanese and Korean grocery stores.
Thai Dipping Sauce:
Combine all the ingredients in a small dish and let the sauce stand for a few hours for the flavours to soften.
Converted by MC_Buster.
Per serving: 837 Calories (kcal); 7g Total Fat; (7% calories from fat); 179g Protein; 5g Carbohydrate; 430mg Cholesterol; 542mg Sodium Food Exchanges: 0 Grain(Starch); 24 Lean Meat; ½ Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.